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Seminole Fried Tomatoes

This recipe is for fried green tomatoes. The recipe’s origins are debated; while the dish is associated with Southern cuisine, some food historians have attributed the dish to Jewish immigrants in the northeastern United States. The corn-breaded dish may have Seminole Indian roots as well.

Recipe Servings: 4

Prep Time

+ 15 minutes resting
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Slice the tomatoes into ½-inch thick slices.
  2. Sprinkle generously with salt and let stand for 10–15 minutes, then blot dry with paper towels and sprinkle with pepper.
  3. Place the cornmeal in a shallow dish and, one at a time, dip in the tomato slices. Coat both sides well.
  4. In a large skillet, heat the lard or shortening until it begins to smoke.
  5. Fry the tomato slices until brown on each side and serve immediately.

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